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4. Cool and Crack
Remove the coconut and let it cool for a few minutes. Then, wrap it in a towel and gently tap it with a hammer or heavy knife until it breaks apart. You’ll find the meat much easier to remove than if it were raw.
5. Enjoy the Magic
What you’re left with is tender, slightly toasted coconut meat that’s bursting with flavor. Eat it as a snack, chop it up for salads, blend it into coconut butter, or use it in baking. The possibilities are endless.
Bonus: Toasted Coconut Chips
After removing the meat, you can slice it into thin strips and return it to the oven for another 10 minutes at 325°F (165°C). Sprinkle with a little sea salt or cinnamon and sugar, and you’ve got homemade toasted coconut chips — better than anything you’ll find in a store.
Final Thoughts
Heating a coconut may sound simple, but the transformation is surprisingly delightful. It’s a fun culinary experiment with delicious rewards — and a great way to impress guests with something unexpected. So next time you see a coconut at the market, don’t just crack it open. Roast it. The result will absolutely amaze you.
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